Manufacturing method of pickled plums and dried plums

摘要

PROBLEM TO BE SOLVED: To obtain UMEZUKE and UMEBOSHI (sliced radish pickled in 'UME' vinegar and pickled 'UME') containing less salt content without desalting in a short time by keeping a material temperature of 'UME' fruit at a specific temperature and pickling in salt. SOLUTION: An UME vinegar sprinkler 2 is provided over a rectangular tank 1, an UME vinegar storing part 4 is provided at a bottom part of the tank 1 through a frame board 3 and an UME vinegar discharging port 5 is provided in the UME vinegar shoring part 4. The UME vinegar discharging port 5 is connected to the UME vinegar sprinkler 2 with piping through a pump 6 and a heat exchanger 7 at intermediate, and the UME vinegar in the bottom part of the tank 1 is enabled to be circularly sprinkled from an upper part of the tank 1 while warming. A material temperature of the UME fruits is kept at 35-60 deg.C within 10 days and the UME is pickled with table salt in an amount of 3-15wt.% of the UME fruits. In the pickling, preferably small amount of water is added, water is taken out from a bottom part of a pickling vessel and returned to the upper part of the vessel, and then circulated.